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Easy Chicken Meatballs

Quiche'n'Tell
Tender chicken meatballs flavoured with mint and cumin.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 22 meatballs

Ingredients
  

  • 500 g chicken mince (chicken thighs)
  • 50 g dried bread crumbs
  • 4 tbsp fresh mint, chopped
  • 3 tbsp onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 egg, lightly beaten
  • 2 tsp cumin powder
  • 1½ tsp chilli powder or cayenne
  • 1½ tsp coriander powder
  • 2 tsp sumac or 1 tsp lemon zest
  • Salt
  • Olive oil to fry the meatballs

Instructions
 

  • In a bowl, mix all the ingredients (except the oil) until well combined and shape into walnut-size balls.
  • In a wide cast iron or non-stick pan, heat about ½ cm oil to cover the bottom of the pan. Fry the meatballs on medium heat, a few at a time (taking care not to overcrowd the pan), for 8-10 mins turning them often to brown them evenly.
  • To bake them, preheat the oven to 230°C, line a baking sheet with parchment, place the meatballs a couple of cms apart from each other, brush each with olive oil and bake for 10-12 minutes till golden and cooked.